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The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Friday, March 20, 2015

Pasta with Oxtail Ragu

In cooking terms, “oxtail” doesn’t always mean the tail of an ox. Now,
it commonly refers to the tail of a cow. And that’s most likely what you’ll
find in your butcher shop. There’s not a lot of meat on the tail, but when you
slowly braise the collagen-rich sections, the meat turns wonderfully tender and
the bone creates a silky broth—so rich and silky that a little goes a long way.
A small amount is good here.

Oxtail

If you can’t find oxtail, try beef short ribs or spare ribs—any cut that
benefits best from low-and-slow cooking.

For the pasta, I used strozzapreti, a semi-short “rolled” noodle. Penne
or rotini would be good too.

Strozzapreti

Note: Since the braising liquid is
actually the sauce in this recipe, be
sure to keep the liquid level about two-thirds of the way up the sides of the
oxtail pieces as they braise. Check it halfway through and add a little more
broth or wine (or both), if needed.

Serves 4

Ingredients

2 tbsp olive oil

2 lbs oxtail sections

sea salt

freshly ground black pepper

2/3 cup chopped celery

1/2 cup chopped onion

1/2 cup chopped, peeled carrot

2 garlic cloves, chopped

2 tablespoons tomato paste

2 cups chicken broth, plus more if needed

1 cup dry white wine, plus more if needed

1 bay leaf

8 oz strozzapreti (or penne or rotini)

2 tbsp coarsely chopped tarragon, plus more for garnish

Preparation

Preheat the oven to 300° F.

Heat a Dutch oven over medium heat and add the olive oil.
Season the oxtail with salt and pepper and sear, turning a few times, until
browned all over, 10 minutes. Transfer to a plate.

Oxtail Beginning to Sear

Seared Oxtail

Add the celery, onion, and carrot to the pan and cook,
stirring occasionally, 6-7 minutes.

Add the garlic and tomato paste and season with salt and
pepper. Cook, stirring frequently, 2 minutes.

Return the oxtail to the pan and add the broth, wine, and
bay leaf. Bring to a simmer.

Cover the pan tightly and braise in the oven until the oxtail is very
tender, 2-1/2 to 3 hours, depending on size. (Turn after about 1 hour and check
the liquid level. If oxtail is not covered at least 2/3 of the way up, add a
little more broth or wine.)

Vegetables Beginning to Cook

Softened Vegetables

Broth and Wine Added

Halfway Through

Braised Oxtail

Remove the bay leaf from the sauce and transfer the oxtail
to a clean plate. When cool enough to handle, shred the meat and return it to
the pan.

4 comments:

Thanks much for your post. The intention is that the pan is placed in the oven for braising, but I realize I didn't specify that. I've now added text to clarify it, and I appreciate your bringing it to my attention.

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About Me

I'm an editor for a university marketing department and an avid home cook. I love creating recipes to share, and since I cook nearly every day, my resources are plentiful. I've published more than 650 recipes and food articles online.